Beijing-style Duck

Technical stages for Beijing-style Duck :

• Dress the duck. Brush it with brandy and leave in the fridge.
• Clean the spring onions and leave about 10 cm (3,94 inches) of the sprig. Cut the bulb by making to crossed incisions. Leave in cold water, they'll open like a flour.
• Crèpe batter:
• Bring 60 ml water to a boil. When boiling, add the sifted flour and mix. The dough must be soft and flexible.
• Knead the dough on a floured bench for 10 minutes until it becomes elastic. Cover with a piece of cloth and let sit for 20 minutes.
• Roll out to 5 mm thickness and cut out 24 discs, 5 cm (1,97 inches) in diameter. Brush half the discs with sesame oil. Cover each one of those with a non-brushed disc. roll out each pair of discs to make them as flat as possible. At best, you should reach a diameter of 15 cm (5,91 inches).
• Bake the crepes in a skillet, without any extra fat in it. Bubbles will form and the bottom will brown. Repeat with all crepes on both sides.
• When all the crepes are baked, let them cool. Wrap them individually in aluminium foil and keep them in the fridge.
• Sauce:
• Mix all the necessary ingredients in a pot. Add 4 tablespoons cold water and bring to a boil. Cook for 2 to 3 minutes and transfer to a bowl.
• Sauce to brush:
• Mix all the ingredients. Add 10 cl water. Coat the duck with this mix. Put on a rack, itself lying on a hollw dish about the same size, with a depth of about 1 cm of water in it.
• Bake at 200°C or 392°F and leave for 1h15, regularly brushing the duck with sauce.
• Meanwhile, put the crepes in the oven to warm them up.
• When the duck is ready, cut the meat in needles. Keep warm.
• Put the warm crepes on the plates. Put the warm duck needles on them and cover with another crepe.
• Serve the sauce cold and the onions on the side.
• Each guest must dip the spring onion in the sauce and put it between the two crepes. Roll up and eat.
• Make sure to have napkins around!